You do not need to be a Michelin starred chef or a famous sommelier to create the perfect match for your homemade chocolate torte or your famed apple crumble.
You do not need to be a Michelin starred chef or a famous sommelier to create the perfect match for your homemade chocolate torte or your famed apple crumble. On the contrary, pairing the different styles of port wine is actually very straightforward. Cooking with port wine is also very acceptable, but be sure to use a full bodied, young ruby port such as Fonseca Ruby. Cooks are ruthless creatures when they are in the kitchen and the last thing you want, is them nipping into the dining room and adding the contents of the recently decanted Vintage Port into their beef bourguignon - that said, what a main course it would be!
Port is very useful and extremely versatile in cooking, because of its strong, fruity flavours and of course its sweetness. It lifts game dishes to heavenly heights and makes a wonderful reduction or gravy for roast meats.
So, when it comes to that special dinner party, or a more informal mid-week soirée, don't forget the Port. If you follow a couple of very simple rules you will create an explosion of flavours in your mouth that will have your guests reaching for the bottle and demanding another glass.
And for those of you who enjoy Port wine so much that any day of the week is a good day to enjoy a glass of port wine, why not try a glass of tawny port with some devils on horseback or Welsh Rarebit - delicious.